Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Hands-on Time
25 Mins
Total Time
5 Hours 52 Mins
Makes 12 servings

How to Make It

Step 1

Preheat oven to 350°. Stir together iced tea mix and 2 Tbsp. water in a large bowl. Whisk in sweetened condensed milk and next 5 ingredients until blended. Place Gingersnap Crust on a baking sheet; pour in milk mixture.

Step 2

Bake at 350° for 20 to 25 minutes or just until filling is set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 to 24 hours. Remove tart from pan, and place on a serving dish.

Step 3

Beat cream and sugar at medium speed with an electric mixer until stiff peaks form. Pipe or dollop on top of tart; garnish, if desired.

Step 4

*2 (4-oz.) packages ready-made mini graham cracker piecrusts may be substituted.

Step 5

Note: You may also bake this tart in a 14- x 4-inch tart pan with removable bottom; increase bake time to 25 to 28 minutes or until filling is set.

Ratings & Reviews

Laura1974's Review

May 28, 2011
This was a very disappointing recipe. It was an unappetizing brown color because of the tea. It also didn't set up very well. We ended up throwing it away.

PBsara's Review

May 02, 2011
Very easy to make and a good make-the-night-before dessert. I added the whipped cream right before we left and it was a huge hit! The crust was a tad bit too buttery for me, I think I'll cut it down to 4 T next time. Definitely making this again for Memorial Day!!!

edensmom's Review

April 25, 2011